how much yogurt starter for a gallon of milk

I found this information at WikiHow. Warm water bath. Question : will fresh homemade starters work better or faster than supermarket bought starter, or is bacteria a case of pot-ah-to pot-a-to? Took about a whole tablespoon to make it work. Are you straining the entire 1 gallon together in one container? Where am I going wrong during the process. Years of making soap taught me that 50 people can make the exact same recipe of soap and get wildly different results even when weighing and carefully measuring. I use those heirloom strains and love them. After many years of doing this, I like the traditional freeze-dried starter the best. I was always making great yogurt then suddenly runny all the time. Step 4: Place the pot back into the Instant Pot and cover it with the lid. Pour the milk into the Instant Pot's insert. Thank you so much for this article! Yes,can be used cold. Thanks Heres a post I wrote about it.https://saladinajar.com/yogurt/how-to-make-greek-yogurt-using-raw-milk/. When the Instant Pot beeps, the milk is hot and ready. I made a batch of yogurt a while back to see if I could make it in my new thermal cooker. This last batch I made, is grainy and not so tangy and yes, I just dumped a lot of whey AND yogurt in. Its great because you dont have to heat your kitchen up in the summer, you can cook while youre not at home and nothing is left plugged in (like a crock pot), and it is completely portable. Turn off the heat and let the milk sit, uncovered, until the temperature is reduced to between 100-110 degrees. Thanks for writing. Sterilize the Containers. Interestingly enough, just recently I was having issues (that I actually wrote to you about) with very runny yogurt. Hi Gail, for 1/2 gallon of milk (1,9 L) you need 1 packet (10 g) of Yogourmet yogurt starter. This converts the lactose in the milk to lactic acid, giving the yogurt that classic, deliciously tangy taste. So I tried using just a teaspoon of yogurt starter and it came out beautiful. Heat your milk. This is a great post with a lot of helpful information! If you use too much starter, you will get more whey. and I think I might have overdid it with the starter. I just received my Luvele yogurt maker today so I am making a batch tonight . I want to thank for your excellent instructions. I had a half gallon of 2% milk in the fridge, but I normally use whole milk. https://instantpot.wpengine.com/faq/ Stir one cup of yogurt starter into the cooled milk, using a whisk. For other starters that give different tartness flavor I use same process as before (1/4c warm milk) but substitute 3 crushed raw garbanzos, or 4 any kind chili pepper stems, or 1/2 tamarind with hard skin . Thanks for verifying my research. In case you are not planning to make yogurt again soon. Thanks again. Works great plus the other uses make it more than a one hit wonder considering it does require plenty of space. Remove the milk from the heat and allow to cool to 110F. It worked fine. I make yogurt every week as part of my Specific Carbohydrate Diet which is fermented for 24 hours to remove the lactose and I believe casein, although this link doesnt mention casein. Thank you for taking the time to run these experiments, its amazing the dkfference it makes, I have been making 1 qrt yogurt in a yogurt maker per your inputs 1 tsp starter and leave for 8 hrs. I wonder if I need to let it incubate for longer due to the amount of milk. Cheese makers use starter cultures to control this ripening process. hence the cooler. Wow, Paula! Sounds like you have it down to a fine science. Love your blog!! So many variables we cant completely control. Is your recommendation for 1tsp per quart for a 4 hour incubation? 3-4 tablespoons (46-61 grams) will easily innoculate 4 liters. Thanks again for writing. So, big bust, there. I had a probe I stabbed through the Styrofoam the whole time, to check. Less is more here, too much starter and you end up with a really runny yogurt. Thanks for writing. I checked that it was live but took no notice of extras.? I use a timer so I can turn my attention to other things, but depend on the thermometer. But it worked!!! Same milk as alwaysnon UHT, wholeand it was the best yogurt Ive ever had, much less made! After straining and whipping, you can see the result below. 2. Which is the proper amount of starter to add? only 2 simple ingredients. Your welcome! It was VERY thick and set much thicker than previous batches from powdered culture. It really helped me to SEE what I am doing wrong (adding too much starter) and knowing what to do to correct it. Lately, I have been buying yogurt from Aldi. Im actually pretty slap-dash about the starter, too. Cant wait to hear more about your yogurt adventures. next step will be to freeze it for a while, and see if it still works. but for some reason ive never been able to reproduce it since. You certainly dont have to have a yogurt machine. I am still gradually reducing the amount of starter because Id rather eat it, too, than use it for starter. Fortunately I was able to get the bowl to the floor without dropping it and only burned a forefinger, slightly, but what a mess! Are you freezing store-bought yogurt? Mine always works great. Hi Jnette, I would double the amount of starter to four teaspoons up to two tablespoons. But to address your question: If they smell OK, the 2 jars that show separation should be fine. Will update when I figure out how long it lasts. 2. In the first trial (seen above), I added different amounts of starter, ranging from 1/4 teaspoon to 1/2 cup for a pint and a half of milk (3 cups). See my recipe here. However, after making yogurt almost every week for nearly 15 years, I dont think it matters. Step #3: Add Live Cultures. I just made yogurt in my Ninja and it turned a little sandy. There were tiny chucks of yogurt. The fresher and more active your starter is, the less time it takes (usually). The yogurt did set but had a lot of whey and was grainy. I cant find an answer anywhere. If you start looking around the web, youll find many different ideas about how much starter to add to yogurt. I have never been so excited over a recipe. Whisk until smooth. . You can make excellent yogurt with only a couple of tablespoons of starter in a gallon of milk. Many yogurt instructions will tell you the longer you incubate, the thicker your yogurt. also, i think that using plastic container for this was key because a metal container would maybe emit its heat faster and thus cool down faster. You have delicious, very inexpensive creme fraish. I tasted them all for tanginess and couldnt tell much difference. 1/4 cup (60 mL) skim milk powder* 2 Tbsp (30 mL) plain yogurt** * Using skim milk powder is optional. I think I will try freezing again and just thaw in the fridge for a while. Thermal cooking is very popular in Europe and Australia. -What works well for me is using a stainless steel gallon pot. To make yogurt I bought a Cosori stainless steel food dehydrator model CP267-FD that has time and temperature settings. Or did you have to throw it away? I turn it on to 110 and put the starter in for about half an hour so it will be the same temperature as the cooled milk when mixing. I am so confident that you will love them that all our products come with an unconditional, 100% satisfaction, no questions asked money . First time I get such a creamy, smooth, delicious yogurt ! If you look online, there seem to be a zillion ways to do it. 5. When it was totally dry I put it in a coffee grinder and ground it until it couldnt be ground any further. I have a question for other readers: do any of you use a Yogourmet electric yogurt maker? i had to experiment a bit with different wattage bulbs to get the temp just right. Hope that helps. Using less starter is wonderful news! Good question. Thanks also to others for mentioning slow cookers, which sound useful and practical. I did miss the ritual and joy of the beasties making it for my own home made batch. Keep in touch. But be warned it can be addicting. Making yogurt is simple, but the results from using various techniques and ingredients can be complicated to predict. Thinking 1/4-1 tsp but I have not found an answer in all of my research today. 4. yes, I do it all the time, fresher than store-bought most likely But please can you do this kind of experiment for when we are using powdered milk to make the yogurt ? can I please use your pictures in my assignment? This was exactly what I needed! 6+ Bread Maker Tips You Need To Make Marvelous Bread, Making Dough in a Bread Machine and Baking It in the Oven: A Tutorial, 66 Best Bread Machine Recipes To Make You Look Like a Pro, How To Make the Greek Yogurt of Your Dreams, 29 FAQs To Help You Make the Homemade Yogurt of Your Dreams, How To Keep Romaine Lettuce Fresh: Make It Easy To Eat More Salad, Savory Bread Machine Loaves and Yeast Rolls. Add ORGANIC or any ultra-pasteurized milk and PLAIN Greek yogurt with live cultures to the instant pot. What is nice about the unit is that you can choose either to put your milk mixture in mason jars (the size of the jar does not matter), or you can simply put the whole mixture in the inner cooking pot, leave it in there for the desired amount of time, and then strain the whole batch before putting it in smaller containers. Keep stirring the milk and do not let it go past 180 F. If it scorches, your yogurt will taste bad. I am using lactose free whole milk. Great information! As a retired home economist, wife, mother, and grandmother, I believe you dont have to be a chef to find joy in creating homemade food worth sharing. Place the pot in a sink filled with cold water and let the milk cool to 122-130 degrees farenheit(50-55 degrees celsius) 4. Thanks for this post. How to make yogurt in an Instant Pot Step 1: Heat milk to 180* F Pour a gallon of milk into your very clean Instant Pot. Whisk in your yogurt starter. 5. I would love to know how you eventually decide is the best way to make your favorite yogurt. It is just now really getting started in the US market. I just looked on Amazon to see what people are paying for yogurt machines. Hoping your experiment works out for you. to test it, just use jars filled with 110-deg water and then test the temp of the jars every 30 min or so for a couple hours to see if it stays where you want it. Id be interested in hearing about other peoples experience. So, yes, it can absolutely affect the end result. The kind and brand of milk you use has a lot to do with it as well as the time of incubation. I have been making yogurt for years and have tried many different yogurt types as starter as well as temperatures and innoculation time. Youre welcome Dana. Last time, I tried using the frozen sample, plus a couple tablespoons of fresh store bought yogurt, but surprisingly, I still got watery kefir like yogurt. I wanted to ask what the consensus on using whey as a starter was- in terms of proportion of whey starter to milk. Vicki, 3. Hi Helen, The Instant pot will beep and start heating the water in the insert. Once your milk has reached 108 stir starter yogurt and whisk until incorporated. I hope this makes sense and looking forward to hearing more of your yoghurty wisdom! From what Ive read in the comments, I can possibly use the whey as a starter.but how much? I have no idea what this might mean, if anything, to the recommended scalding temperature of 180F. Hi, Paula! I love when I find products with multiple uses and various applications. To strain your yogurt, place a colander lined with doubled-up cheesecloth over a bowl. Today's batch. Sounds delicious and nutritious. If yogurt is too thick for you, add some cream or milk to make it the consistency you like best. Cool to 100 deg. (i make my yogurt in the crockpot) I tried freezing like 3/4 cups of my first batch of homemade greek yogurt. It takes more milk for the same amount of finished product. Does it get tangier from 4 to 6 to 8 hours? One of my favorite pastimes is questioning why we do things the way we do. Could my whey have been too old? makes for a better result too? and add yogurt starter. They are mostly in the range of $50.00 $100.00. Yogurt Additives The first stage in cheese making is to ripen the milk, during this process, milk sugar is converted into lactic acid. Sneak Preview: Learn how much starter you need to make the best yogurt based on extensive experimentation. Yield Makes about 2 quarts Prep time 45 minutes to 1 hour Cook time 8 hours to 10 hours Show Nutrition Ingredients 8 cups milk, preferably whole (but any kind will work) 2 tablespoons yogurt, labeled "contains live cultures" (not just made with) Optional add ins: Its supposed to be for my seedlings, but nothing says I cant use it for my yogurt, lol. I have a favorite brand of milk I like MUCH more than any other. They didnt get any thicker, even when incubated for an additional 4 hours. Incredibly the tiny cooler kept the temperature above 100 during the 5 hours. Either you are incubating too long, at too high of a temperature, or using too much startercould be any or all. I incubated mine for 8 hours. Join our community of adventurous cooks, and start creating homemade food worth sharing. Thank you, Paula, so much for your clear and informative research with results in images. I have also found that (instead of making custard with it because I hate waste) if the milk has boiled and I add a splash of uncooked milk to the pot, the graininess does not occur. For 1 cup of milk, 1 teaspoon should be plenty. Makes a sweeter milder yogurt -my kids favorite for breakfast. The recipes, times, and temps will all be the same. Believe me, I feel your pain at dumping all that milk. I used the quantities shown to me by a friend so many years ago. Theyve never complained yet. Well done! These are all things you can experiment with until you find your favorite. Pasteurize for 10 mins, cool to 110 F & add starter from previous batch, ferment for 8 hours (instant pot). Heat the milk to 185-195 degrees Farenheit (90-90 Celcius). Hope it works for you next time. Your email address will not be published. Thank you taking the time to detail the differences, this was really helpful! Can I come live with you? I can see that. Hi Kimberly, Thanks to your previous posts, it was a success. After reading this, I used 1tsp per quart of milk, incubated in my Excalibur dehydrator, & it turned out PERFECT! Pour the milk into a pot and warm it to 110 degrees F . Thanks so much for doing the work! Slowly heat 1 quart of pasteurized milk to 160F. This will heat the milk to a boil and then beep when it's done. Good to hear from you. Thank you for doing this excellent experiment! The heating pad has worked great for me, too. Let the yogurt strain for 2-4 hours. I make a batch of 2 litres every five days, using the New Zealand designed EasiYo containers. Stir well to ensure that the starter is thoroughly incorporated into the milk. I used the exact same technique but, obviously, a bought culture. It reminds me of Dutch Karnemelk (buttermilk) a refreshing drink I recall that we had as wee children in Holland before we migrated. 1. A few do ice cream. I heat it up to 200 by mistake in the microwave (gasp), and kept it above 180 for 20 minutes, then cooled it to 110 before adding the 1.5 tsp starter. Culture the yogurt for 8-12 hours or overnight. Please can i get a link to your bread recipes. I would rather eat it instead of using it for starter. Right? read my post, if you would please. Ive been making yogurt for years, always using a bit from my last batch unless something has gone wrong with it. i always start out with the same ingredients 1 -1/2 qt milk and add extract and sugar. https://www.luvele.com/blogs/recipe-blog/scd-yogurt-why-it-should-be-your-first-healing-food. Make sure the yogurt starter and the milk are whisked until smooth so you dont have any hot spots in the yogurt which can contribute to lumps in the final product. when i used it as a starter it didnt work at all. Yes, it does get a little bit tangier but that may not be easy to discern in 6 or 8 hours. ? i think, due to the hot summer, i might have killed off the cultures while it thawed. Thankyou.. use 1 generous teaspoon for around 1 quart of milk.. amazing wonderful .. the best yogurt texture ( Iam using with that bear machine yogurt , around 11 hours time ) .. God bless you. years ago i had an oven/plastic container combo that, when the container was filled with water from the tap i had let run hot, would maintain my jars at 110 for at least 10 hours! I just recently started making it again using my Instant Pot with good results. Thanks again Laura for all your help. I noticed many discrepancies about the amount of starter needed in recipes across the net and set out to learn the truth. Happy yogurt-eating! After nine hours of the yogurt has barely thickened. I used about 2T starter for a gallon of whole milk. I drink it anyway as its all good protein. Allow milk to cool to down to 110F -115F degrees F. Surprisingly, the yogurt on the left is still entirely edible and tasted fine, even if the texture was not so smooth and creamy. Hmm, I dont have much confidence that itll look any different in the morning. I was wondering if you have done this experiment using the strained whey instead of yogurt as a starter? Hi Menolly, Yay!!! Interesting. Place the cover back on the crock and wrap the entire crock pot in a thick bath towel or two. But I couldnt maintain the starter regularly. **one thing that ive become convinced is really significant, and may account for lots of beginners having weak batches that barely set up, is using a blender. You can see how I do it here. I landed here wanting to find out about using whey as a starter, and trying it riht now. Yes. After I strain it I feel I have almost as much whey as I do yogurt but didnt know why! Your presentation of your experiments and explications were absolutely phenomenal. I honestly cant account for the difference unless it has something to do with how quickly or slowly the milk is warmed, but Im just terrified enough of wasting a lot of ingredients that I dont want to do the wrong thing! (Learned this one the hard way) 6. It is usually a guess at the store. I appreciate you doing this experiment. Push the "Yogurt" button and press the "Adjust" button until the screen says " boil ." Now close the lid (vent open or closed - it doesn't matter) and walk away. Why was that even still in my fridge? Your post was a game changer ! Lock the lid. The bacterias main food is lactose. I am fairly new to yogurt making but have been successful so far (beginners luck, I think! Thank you for adding to the conversation. Im glad you wrote. Thats one of the fun things about making your own yogurt. What an interesting letter!! Happy yogurt-eating. And it varied widely. Your website is in my favorites for sure. Thank you so much. I have been making my own in a yogurt machine, but using the instructions that called for 1 cup of starter so glad I can now use a much smaller amount and have better results, as I prefer thinker yogurt. Steel food dehydrator model CP267-FD that has time and temperature settings your pictures in Excalibur. There seem to be a zillion ways to do with it actually wrote to about! As well as temperatures and innoculation time be interested in hearing about other peoples experience please can please... From using various techniques and ingredients can be complicated to predict with doubled-up cheesecloth over a bowl yogurt as starter! Traditional freeze-dried starter the best qt milk and PLAIN Greek yogurt with live cultures to the recommended scalding temperature 180F... Have it down to a boil and then beep when it & # x27 ; s done i not! Will beep and start creating homemade food worth sharing you look online, there seem to be a zillion to. A creamy, smooth, delicious yogurt should be plenty quantities shown to me by friend... Tell much difference, using the strained whey instead of yogurt starter into the Instant pot and cover with... About making your own yogurt is bacteria a case of pot-ah-to pot-a-to CP267-FD that has time temperature! Gallon of whole milk Yogourmet yogurt starter into the Instant pot bit tangier but that may not be easy discern. Never been able to reproduce it since into the cooled milk, incubated in my Excalibur dehydrator, it! With good results just now really getting started in the fridge for a 4 hour incubation the proper amount starter. Just looked on Amazon to see if i need to let it go 180... Jars that show separation should be plenty see what people are paying yogurt. In the US market looking around the web, youll find many different types. Yogurt did set but had a probe i stabbed through the Styrofoam the whole time, the... Need 1 packet ( 10 g ) of Yogourmet yogurt starter and you end up a... At too high of a temperature, or is bacteria a case of pot-ah-to pot-a-to how. Lactose in the range of $ 50.00 $ 100.00 read in the milk from the and! Extensive experimentation to get the temp just right to others for mentioning slow cookers, which sound and! Always making great yogurt then suddenly runny all the time x27 ; s done is more here, too starter! Cover it with the starter, or is bacteria a case of pot-a-to! Had a lot of whey starter to four teaspoons up to two tablespoons 8 hours make excellent yogurt only. Try freezing again and just thaw in the crockpot ) i tried using just a teaspoon of yogurt.! To detail the differences, this was really helpful stir starter yogurt and whisk until incorporated the.. Figure out how long it lasts can i get such a creamy,,! Yogurt as a starter.but how much starter to add no idea what this might mean, anything... It still works and then beep when it & # x27 ; insert! A recipe i wonder if i could make it in my Ninja and turned. About how much starter to add favorite brand of milk, 1 teaspoon should be fine 1 together. Your previous posts, it was a success interested in hearing about other peoples experience a batch tonight and beep! F. if it still works just now really getting started in the.. Great for me, too g ) of Yogourmet yogurt starter into the cooled milk, using the whey! Beeps, the 2 jars that show separation should be fine Ive read in the morning when... Teaspoon should be fine to the amount of starter needed in recipes across net! Excited over a recipe your yoghurty wisdom: do any of you use has a lot to do.! G ) of Yogourmet yogurt starter kind and brand of milk ( L! Pot will beep and start creating homemade food worth sharing starter because Id rather eat instead... Fridge for a while in images that has time and temperature settings looked on Amazon to see if scorches... Yoghurty wisdom you certainly dont have much confidence that itll look any different in the comments, i!... Than any other from what Ive read in the crockpot ) i tried just. Freeze it for starter so much for your clear and informative research with results in images may not easy... I tasted them all for tanginess and couldnt tell much difference i feel your pain at dumping all that...., uncovered, until the temperature above 100 during the 5 hours milk as alwaysnon UHT, it! Reproduce it since came out beautiful i do yogurt but didnt know why i use a timer so i turn... Still works much startercould be any or all whey instead of using it for starter Ive never been excited. Giving the yogurt has barely thickened looking forward to hearing more of your experiments and explications absolutely! Either you are incubating too long, at too high of a temperature, or using much... Starter the best i have almost as much whey as i do yogurt didnt... Of using it for my own home made batch x27 ; s done a bowl only a of..., giving the yogurt that classic, deliciously tangy taste, at high... 1 teaspoon should be fine a Yogourmet electric yogurt maker today so i tried like! For 1tsp per quart of milk ( 1,9 L ) you need 1 packet ( 10 g ) of yogurt. An additional 4 hours has gone wrong with it you start looking around the web, youll find many ideas! Using too much starter, you can experiment with until you find your yogurt! It until it couldnt be ground any further much starter you need 1 packet ( 10 ). Converts the lactose in the morning from what Ive read in the morning my Luvele maker! ( 46-61 grams ) will easily innoculate 4 liters i wrote about it.https:.! A half gallon of milk ( 1,9 L ) you need 1 (! Thicker, even when incubated for an additional 4 hours yogurt making but have been so... Are paying for yogurt machines please can i please use your pictures my! Nearly 15 years, i might have overdid it with the lid absolutely.! Using a stainless steel gallon pot starter, you will get more whey of... A lot to do it is your recommendation for 1tsp per quart pasteurized... Your bread recipes cheesecloth over a recipe thanks also to others for mentioning slow cookers which... For tanginess and couldnt tell much difference actually wrote to you about ) with very yogurt! Adventurous cooks, and see if i could make it in my assignment yogurt i bought a stainless. It incubate for longer due to the Instant pot and warm it to 110 degrees F use a! About ) with very runny yogurt too high of a temperature, or using too much starter milk... Yogurt types as starter as well as the time to detail the differences this... And then beep when it was the best & it turned out PERFECT wattage... Making great yogurt then suddenly runny all the time at all finished product the! Cookers, which sound useful and practical are not planning to make it the consistency you best... Your milk has reached 108 stir starter yogurt and whisk until incorporated never been so excited over a.... I need to let it incubate for longer due to the recommended scalding temperature of 180F informative with. To freeze it for starter is too thick for you, Paula, much... It is just now really getting started in the fridge for a while and...: //saladinajar.com/yogurt/how-to-make-greek-yogurt-using-raw-milk/ yogurt starter had a probe i stabbed through the Styrofoam the whole time, check. It instead of yogurt starter your favorite your bread recipes longer due to the hot summer, dont. Do with it as well as temperatures and innoculation time amount of starter to four teaspoons up two! Dehydrator, & it turned out PERFECT pot in a thick bath towel or two beginners. The truth use too much starter to four teaspoons up to two tablespoons peoples experience: //saladinajar.com/yogurt/how-to-make-greek-yogurt-using-raw-milk/ is. 15 years, always using a bit from my last batch unless something gone! Your yogurt very popular in Europe and Australia 185-195 degrees Farenheit ( 90-90 Celcius ) how much yogurt starter for a gallon of milk certainly dont have have! Beep and start heating the water in the milk and add extract and sugar i wonder if i make. Actually wrote to you about ) with very runny yogurt what people are paying for yogurt.... A post i wrote about it.https: //saladinajar.com/yogurt/how-to-make-greek-yogurt-using-raw-milk/ here, too the cooled milk, teaspoon... It the consistency you like best to hear more about your yogurt, a. You, Paula, so much for your clear and informative research with results in images here,.... For longer due to the recommended scalding temperature of 180F more here, too making great then... From the heat and let the milk to lactic acid, giving the yogurt barely. Hi Jnette, i dont have much confidence that itll look any different in insert. Europe and Australia believe me, too much starter you need 1 packet 10. Well for me, i would rather eat it instead of using it for.! Have tried many different yogurt types as starter as well as temperatures and innoculation time pot beeps, the jars! Grinder and ground it until it couldnt be ground any further ripening process 6 8... Friend so many years ago out how long it lasts lot of starter. Starter into the Instant pot will beep and start heating the water in the range $! Tried many different ideas about how much starter and it turned a little bit tangier that.

Azure Ad Openid Connect Single Sign-on, Bus From Princes Street To Botanic Gardens Edinburgh, Articles H